Pommes purée (Robuchon-style mashed potatoes)

Boil the potatoes with the skin on so they do not get waterlogged.

Drain and peel right away; keep hot in a large bowl covered with plastic wrap with a hole in the center.

Pass the potatoes through a food mill for an ultra smooth texture with no graininess.

Dry out the mashed potatoes over medium heat, as for pate a choux.

Add the cold cubed butter gradually; meanwhile heat the milk.

Once the butter is incorporated, add the hot milk gradually; the puree should be quite runny.

Season with salt and pepper to taste.